Leftover grilled or boiled chicken comes in handy for making this dish. It can be served with tomato wedges and olives. Do not refreeze leftovers.
Photo by Sue Ade
2 cups cold diced chicken without skin
1/4 cup golden raisins
1/4 cup chopped pecans
2/3 cup mayonnaise
1/3 cup heavy cream, whipped
Salt and pepper to taste
Chopped parsley and paprika for garnishing
Mix together the chicken, raisins and nuts. Add the mayonnaise, salt and pepper and blend well. Fold in the whipped cream. Spoon mixture into a lightly oiled one-quart mold or into 6 individual half-cup molds.
Freeze until firm, then unmold onto a plate of salad greens.
Garnish with chopped parsley and a light sprinkling of paprika, if desired. Serves 6.
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